‘’When you truly love this profession, every sacrifice is worth it.” 

Daniela Zúñiga is a Chilean pizza chef and the creator of Massa Mía – a project that began five years ago from a simple idea: to make pizza in an honest, close, and meaningful way. What started in the garden of her home, in a family and natural environment, has slowly evolved into a restaurant, while still staying true to its original purpose and spirit.

At Massa Mía, Daniela has built more than just a place to eat. She has created an open experience where there are no hidden kitchens or barriers – everything happens in front of the oven, allowing guests to witness the process and feel part of it.

THE BEST PIZZA: What inspired you to become a pizza chef, and how did your journey begin in Chile?

Daniela Zúñiga : What inspired me to become a pizza chef was discovering all the passion, respect, and dedication that exist behind something as simple as pizza. I fell in love with the way of working, the attention to every detail, and how, with just a few ingredients, it is possible to create an experience capable of bringing people together. That is what motivated me to begin my journey in Chile and continue growing every day in this profession.

THE BEST PIZZA: How would you describe the pizza scene in Chile today?

Daniela Zúñiga : In Chile, we do not have a very old pizza tradition. We mainly grew up with American-style pizza and large chains, which were our first reference point for pizza.

However, in recent years, Italian pizza — and especially Neapolitan pizza — has started growing very quickly in our market. Today, there are many pizza chefs working with great respect for tradition, technique, and craftsmanship.

I believe that little by little, we are also educating customers by sharing the culture and the differences behind authentic Italian pizza. For this reason, I think the pizza industry in Chile is currently experiencing very important growth.

THE BEST PIZZA: What are the biggest challenges of being a pizza chef in today’s gastronomic industry?

Daniela Zúñiga : I believe one of the biggest challenges today is maintaining quality and respect for the craft in an industry that evolves very quickly. Today there is so much information, so many trends, and strong competition, so staying faithful to technique, ingredients, and the identity of the product requires great discipline and commitment.

I also believe that another important challenge is educating customers and helping them understand the value behind a pizza made with dedication, fermentation, technique, and quality ingredients. For me, the daily challenge is finding the right balance between tradition, creativity, and consistency.

THE BEST PIZZA: In your opinion, what makes a pizza experience truly unforgettable?

Daniela Zúñiga : For me, a pizza becomes truly unforgettable when there is a connection between the product and the experience the customer lives. It is not only about having a good pizza, but about everything that moment is capable of transmitting.

I believe people can feel when we work with passion, when we truly enjoy being in front of the oven, and when every pizza is prepared with care and dedication. 

Of course, the product itself is also fundamental: working with high-quality, carefully selected ingredients and a well-made dough makes a huge difference. In the end, an unforgettable experience is born from the combination of technique, excellent ingredients, and the passion we put into our work every single day.

THE BEST PIZZA: How do local Chilean ingredients and culture influence your creations?

Daniela Zúñiga : I believe local ingredients and Chilean culture greatly influence my creations because, even though pizza has a very strong Italian tradition, every chef ultimately expresses their own identity through the product.

As pizza chefs, we are constantly searching for new ideas, innovation, and ways to connect our culture with what we do. In my case, working with local ingredients is also a way of representing the place where I live and giving each pizza a unique personality.

I think the balance between respecting Italian tradition and adding our personal vision is what makes every creation authentic and special.

THE BEST PIZZA: What role does creativity play in your daily work in the kitchen?

Daniela Zúñiga : Creativity plays a fundamental role in my daily work. I believe that in this profession we must always keep an open mind, continue learning, observing, drawing inspiration from other pizza chefs, and having the courage to experiment with new ideas. Every day new ways of creating, combining flavors, or improving techniques are born, and that is exactly what makes this work so exciting.

For me, creativity also means having the courage to make mistakes, try again, and transform ideas into a product with its own identity.

I think creativity is an essential part of both personal and professional growth in the world of pizza.